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      Champion's Creole Fried Catfish



      Canola Oil (for deep frying)

      3 Tbsp Creole mustard

      Juice of one Lemon (about 2 Tbsp)

      Grill Mate Roasted Garlic Seasoning (to taste)

      1 cup Zatarain's Fish-Fry

      1 large egg

      1/2 cup milk

      2 pounds catfish filets


      Pour correct amount of oil into a deep fryer or fry-daddy and preheat to 325 degrees.  If you don't have a deep fryer, use a heavy skillet, but fill no more than 1/3 full.  Heat on medium-high heat to 350 degrees.

      Season fish with the roasted garlic seasoning - generously.  Allow to sit for 10 minutes to "marinate."  Meanwhile, mix milk,k creole mustard, egg and lemon juice in a shallow dish.  Sprinkle batter over fish then dip fish into mustard mixture.  Coat with remaining fish-fry.  Carefully add to hot oil, a few pieces at a time.

      Fry four minutes until golden brown.  Drain on paper towels.  Sprinkle with black pepper just before serving.